Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
3 half-breasts chicken, cooked and cubed
9 oz. sharp cheddar cheese, grated
3/4 cup minced onion
2 Tbsp. butter
2 Tbsp. flour
1 cup beef broth
1 cup water
1 tsp. cumin
3 cloves garlic, minced
1 tsp. oregano
3-4 canned chipotle chiles, seeded and minced
2 Tbsp. adobo sauce from can
2 Tbsp. sour cream
Melt the butter in a skillet and stir in the flour. Cook this roux until it is light brown, then remove the pan from the heat and slowly stir in the broth.
To prepare the chipotle sauce:
Place the pan over medium heat and whisk in the water. Add the spices, garlic, chiles and adobo sauce. Simmer uncovered for 20 minutes, then whisk in the sour cream.
To make the enchiladas:
Heat some oil in a skillet, then lightly fry a corn tortilla to soften it. Place it on a plate and fill with 1 Tbsp. of cheese, 1 Tbsp. onion, and 1 Tbsp. of chicken. Roll and place the rolled tortilla in a 9″ x 13″ dish. Repeat 12 times. Cover the enchiladas with the chipotle sauce, then top with any remaining onions and cheese. Bake at 375F for 8-10 minutes, just until the sauce bubbles.
Recipe by Stephanie da Silva.